Laksa Noodle Soup
It’s no wonder this iconic Malaysian dish is loved by many. Rich, creamy and incredibly delicious this is a dish that is sure to impress both friends and family alike.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Ingredients
- 1 x 200g packet of Trident Organic Black Bean Noodles
- 1 tbsp cooking oil
- 2 cloves crushed garlic
- 1 tbsp crushed ginger
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 2tbsp of laksa or red curry paste (can add more or less to suit your taste
- 3 cups chicken stock (or vegetable)
- 1 can coconut cream
- 2 tbsp brown sugar
- 2 thinly sliced chicken breast (or tofu/ prawns/beef)
- Lime wedges to garnish
For garnish:
- 100g bean sprouts
- 2-3 spring onions (thinly sliced)
- A handful of coriander and/ or mint leaves
- Hardboiled eggs, peeled and halved (two halves per dish, optional)
- Chilli’s, deseeded and thinly sliced
- Vegetables of your choice like thinly sliced carrot, edamame
Method
In a bowl, cover noodles with boiling water and allow to soak while you make the Laksa.
Heat oil and add garlic, ginger and curry paste for a minute til sizzling.
Add stock, lime juice, coconut cream, sugar, and fish sauce (and chilli’s if using) and simmer 3-4 minutes.
Add stock, lime juice, coconut cream, sugar, and fish sauce (and chilli’s if using) and simmer 3-4 minutes.
Add chicken (or alternatives) to the soup and lower the heat, cooking another 5 minutes, or until the chicken is cooked through (this is where it pays to have cut it thinly!) If you were wanting to add in any extra veggies, pop them in now too!
Drain noodles and divide into bowls.
Add eggs on top of the noodles (if using) and the bean sprouts and divide the Laksa between bowls.
Sprinkle with spring onion and fresh herbs, along with lime wedges to squeeze over top.
This recipe was shared by Black Box Reviews member Bianca Laing.
